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Ingredients
- 50 g Flax Seeds
- 85 g Pumpkin Seeds + some extra for the top
- 65 g Sunflower Seeds + some extra for the top
- 500 g Bread Flour (or All Purpose / Regular Wheat Flour)
- 200 g Rye Flour
- 300 ml Water (divided into 100 ml + 200 ml)
- 7 g Dry Yeast (any type or 20g fresh yeast)
- 1 tbsp Salt
- 1 tbsp Sugar
- 50 g butter soft
- 1 ct egg
Metric – US Customary
Instructions
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Put the pumpkin seeds, sunflower seeds, and the flax seeds into a bowl and cover with boiling water. Let sit for about 10 to 15 minutes.
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Add the sugar to the 100 ml (⅓ cup )water and sprinkle the yeast on top – stir and let stand for about 5 minutes.
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Mix the remaining ingredients except for the egg in a large mixing bowl. Start mixing the ingredients and slowly add the 200 ml ( a little less than 1 cup water). The dough should be soft and stick well but needs to be shapable. Don’t use too much water.
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Mix for 5 minutes, then put give it a quick knead by hand.
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Now, roll the dough to a rectangle. It should be about 2 cm or a little less than 1 inch high.
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Cut 9 square rolls from that shape, put them onto a baking sheet, cover with a towel, and let rise for about 1 hour.
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Preheat the oven to 180°C / 350°F at the end of the rising time.
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After one hour: Scramble the egg and brush the top of the rolls with it.
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Sprinkle additional sunflower and pumpkin seeds on the top.
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Bake for about 20 minutes or until they are golden brown.
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Let cool end enjoy the same day. Keep leftover rolls in a paper bag, they will still be soft the next day.
